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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Spinach and White Bean Soup Recipe

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This recipe for Spinach and White Bean Soup is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, dried
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable stock
1 cup uncooked orzo pasta
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper to taste

Optional: Add small pieces of Italian sausage
Directions:
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion,
and cook, stirring frequently, until onions have become translucent about 2-3 minutes.
Stir in thyme and balsil until fragrant about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water, bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender about 10-12 minutes,

Stir in baby spinach and cannellini beans until the spinach has wilted about 2 minutes. Stir in
lemon juice and parsley season with salt and pepper to taste

Serve immediately
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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